I do like lasagne because they are a versatile meal. They say lasagna are always rich and dressed; that’s not true; they can also have light or summer versions. And you can eat them warm or cold. It depends only on dressing!
Usually I choose the “dried” lasagna noodles, that don’t need to be boiled, but only be dressed as they are, and cooked from 20 to 30 minutes. But in the supermarket you can easily find the fresh ones too.
They are excellent and quick to make. Otherwise, we can make them at home, with low expenses and excellent results.
- squeezed mozzarella (or mozzarella for pizza)
- 1lt (4 cups) of béchamel
- 1lt (4 cups) of ragù (meat sauce)
- Grated Parmigiano
For “red” lasagna, you should use a drier béchamel. For lasagna with no tomato sauce, the béchamel should be a bit more liquid.
Cut mozzarella in small pieces, prepare the béchamel and grate parmigiano.
On a metal pan spread a first layer of béchamel and meat sauce. Start adding lasagna noodles and cover them with béchamel, meat sauce, mozzarella, and parmigiano. Add 3-4 noodles.
The true Bolognese lasagna gets 7 layers.
Roast in oven at 180°C (360°F) for the time recommended on the package (usually from 20 to 30 minutes).